In a small saucepan vigorously whisk together the cream, cocoa powder and sweetener. Bring to a slow simmer for 1 to 2 minutes. Remove from heat and set to cool a bit.
Pour chocolate mixture in to a large measuring cup with a spout. Mix in the almond milk and dd vanilla extract. While whisking the chocolate mixture sprinkle in the xanthan gum and whisk together. Set aside to cool more.
Using a butter knife smear a small amount of peanut butter into each popsicle mold or dixie cup. You want the peanut butter to stick to the sides in places for the desired swirl effect at the end.
Once the chocolate mixture has cooled to lukewarm pour into each prepared mold. Cover your mold and place your popsicle sticks into each of the fudgsicles.
Freeze for at least 24 hours. Follow popsicle and fudgsicles tips to unmold and store. Enjoy!
*Popsicle mold is not necessary. You can use small paper dixie cups just as well.